UV-B irradiation alleviates the deterioration of cold-stored mangoes by enhancing endogenous nitric oxide levels.
Ruan JiaZhao, Li MengYa, Jin HaiHong, Sun Lina, Zhu Yun, Xu MaoJun, Dong JuFang
Author Affiliation: Zhejiang Provincial Key Laboratory for Genetic Improvement and Quality Control of Medical Plants, College of Life and Environmental Science, Hangzhou Normal University, Hangzhou 310036, China.
Food Chemistry 169 : 417-423
Abstract : Effects of UV-B radiation on chilling injury, ripening and endogenous nitric oxide (NO) levels in mango fruit were evaluated. Chilling injury index, ion leakage, and malondialdehyde (MDA) content of the fruit pretreated with 5 kJ m-2 UV-B for 4 h were significantly lower than those of the control during fruit ripening at ambient temperature following cold storage at 6°C for 10 days. Fruit firmness of the mangoes irradiated with UV-B was significantly higher than the control during the ripening period. Endogenous NO levels of the UV-B-irradiated fruit were rapidly increased after UV-B treatment. Pre-treatment of mangoes with the NO specific scavenger, not only abolished UV-B-triggered NO accumulation, but also suppressed the UV-B-reduced chilling injury, oxidative damage, and ripening delay of the fruit. Together, the results suggest that UV-B treatment may enhance chilling tolerance and delay fruit ripening of mangoes by triggering endogenous NO generation in the fruit.